These sweet potato biscuits are warm, fluffy, and oh-so-tasty! The sweet potato adds a lovely twist, making them soft and slightly sweet. Perfect for breakfast or as a side!
I just love how they pair with butter and a drizzle of honey. They disappear quickly at my house! If you’re in a rush, they’re easy to whip up in no time!
Key Ingredients & Substitutions
Sweet Potato: The star of this recipe! Ideally, use a medium sweet potato, cooked and mashed. If you’re in a pinch, canned sweet potato can work too; just make sure to drain it well!
All-Purpose Flour: This is key for structure. If you want a healthier twist, you can substitute whole wheat flour or a gluten-free flour blend, but note that this may change the texture slightly.
Butter: I love using cold unsalted butter because it creates flakiness. If you’re dairy-free, try using coconut oil or a plant-based butter alternative. Just keep it cold!
Buttermilk: This gives the biscuits a tender texture. If you don’t have buttermilk, you can mix 3/4 cup of regular milk with 1 tablespoon of vinegar or lemon juice; let it sit for a few minutes to sour before using.
How Do You Get Perfectly Flaky Biscuits?
Getting your biscuits flaky is all about the butter and how you mix the dough. Here’s what to focus on:
- Use very cold butter. This helps create pockets of steam during baking, leading to flaky layers.
- Don’t overmix the dough. Once you add your wet ingredients, mix just until combined. A little stickiness is okay!
- When shaping your biscuits, pat gently rather than rolling out. This keeps the layers intact for that fluffy texture.
Following these steps will help you achieve those tender, flaky biscuits everyone loves! Keep practicing, and soon you’ll be a biscuit pro.
How to Make Sweet Potato Biscuits
Ingredients You’ll Need:
- 1 cup cooked and mashed sweet potato (about 1 medium sweet potato)
- 2 cups all-purpose flour, plus extra for dusting
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon sugar (optional, for slight sweetness)
- 6 tablespoons cold unsalted butter, cut into small cubes
- 3/4 cup buttermilk (plus a little extra if needed)
Time Needed
This delicious recipe takes about 15 minutes to prepare and around 12-15 minutes to bake. In total, you’ll spend about 30 minutes getting these biscuits ready to enjoy!
Step-by-Step Instructions:
1. Prepare Sweet Potato
If you haven’t already, cook the sweet potato. You can roast it in the oven or boil it until it’s soft. Once it’s cool, mash it well so there are no lumps. This will be your sweet ingredient!
2. Preheat Oven
Set your oven to 425°F (220°C) and line a baking sheet with parchment paper. This will help your biscuits not stick and makes for easy cleanup!
3. Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar (if you choose to add it). This helps evenly distribute the leavening agents.
4. Cut in Butter
Now it’s time to add the cold butter! Drop the cubes into the flour mixture. Using a pastry blender or your fingers, cut the butter into the flour until you have a mix that looks like coarse crumbs. Some smaller, pea-sized pieces of butter are great for creating flaky biscuits!
5. Add Sweet Potato and Buttermilk
Carefully stir the mashed sweet potato into the flour mixture. Then pour in the buttermilk and mix gently until everything just comes together. The dough should be soft and a little sticky—this is normal! Remember, don’t overmix.
6. Shape the Biscuits
Turn the dough out onto a lightly floured surface. Flatten it gently into a rectangle about 1-inch thick. You can fold it over a couple of times to help create those lovely flaky layers. After that, use your hands to gently form it into a 1-inch thick round.
7. Cut Biscuits
Use a round biscuit cutter (about 2.5 to 3 inches) dipped in flour to cut out biscuits from the dough. Place the cut biscuits onto your prepared baking sheet, making sure they are close but not touching.
8. Bake
Pop the tray in the oven and bake for 12-15 minutes, or until the tops are golden brown. You’ll love the smell wafting through your kitchen!
9. Serve
Once baked, remove them from the oven and let them cool slightly. Serve your warm sweet potato biscuits with butter, a drizzle of honey, or your favorite jam for a delightful treat!
Enjoy your tender, fluffy sweet potato biscuits perfect for any meal!
Can I Substitute Regular Potatoes for Sweet Potatoes?
While the flavor and texture will change, you can use regular mashed potatoes if necessary. Keep in mind that they won’t have the same sweetness or moisture as sweet potatoes, so you may want to adjust by adding a bit of sugar!
How Can I Make These Biscuits Vegan?
You can make these biscuits vegan by substituting the butter with a plant-based butter and using non-dairy milk (like almond or soy milk) with a splash of lemon juice or vinegar to mimic buttermilk.
What Should I Do If My Dough Is Too Sticky?
If your dough feels too sticky to work with, sprinkle in a little extra flour, one tablespoon at a time, until it reaches a consistency that’s easier to handle. Just be careful not to add too much, or your biscuits may not be as fluffy!
Can I Freeze Leftover Biscuits?
Absolutely! Once they cool, wrap the biscuits tightly in plastic wrap and then in aluminum foil, or place them in an airtight container. They can be frozen for up to 3 months. To reheat, bake from frozen at 350°F (175°C) for about 15-20 minutes until warmed through.
